For the bulghur: in a large bowl, combine 1 cup dried bulghur with enough very hot water to cover (about 2 cups). Allow to sit until tender and the liquid has been absorbed. Drain through a fine mesh strainer, cover and set aside.

For the soup: in a medium stock pot, heat up olive oil. Add garlic and green onions and saute for 1 – 2 minutes. Don’t let the garlic brown. Add vegetable stock, mint, half of the chopped parsley, and lemon juice. Simmer for 15 minutes. Taste and season with salt and pepper to your liking. Stir in diced tomatoes and allow to cook for another minute or two.

To serve: place a large spoonful of the bulghur in the bottom of an empty soup bowl. Ladle the warm broth over the grains. Sprinkle the soup with the remainder of the fresh chopped parsley and drizzle with a little bit of extra virgin olive oil for garnish. Serve immediately. Makes 4 servings.

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2 Responses

hi there! sorry to hear it was a little tangy for your taste. it definitely is modeled more on a traditional lemony tabbouleh salad…but i may go back and leave a note in my original recipe to pace yourself with adding the lemon juice depending on the size of your lemons. thank you for visiting my blog & making this recipe – i appreciate the feedback!

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